Every time I visited the Halal meat shop, I noticed the leg pieces which seem to be ideal to be used to prepare the tandoori chicken. Every I wished to buy them but happened to push the purchase towards next visit.
Last week, I decided firmly that I will buy at least two leg pieces to try out the tandoori at home. Finally the day arrived and I prepared the tandoori chicken at home.
- 1 pound Chicken legs (around 2 legs of 400 -500 gms)
- salt as per taste
- 1/2 tbsp lemon juice
- 2 1/2 tsp ginger garlic paste
- 1/2 cup strained or hung yoghurt
- 1 tsp Kashmiri red chilli powder
- 2 tsp Tandoori chicken masala
- 1 tbsp mustard oil
- onion rings, lemon wedges, chopped coriander leaves for garnish. Chat masala (optional)
- Clean and wash the leg pieces. Cut 2 slits on the thigh, 3 on the leg, 1 on the thigh joint and 1 on leg joint.
- Marinate the leg pieces with salt, lemon juice, 1/2 tsp kashmiri red chilli powder and 1/2 tsp ginger garlic paste. Rub it well in the slits. Allow it to rest for 20-30 mins.
- In a bowl, whisk yoghurt, remaining ginger garlic paste, remaining kashmiri red chilli powder, tandoori chicken masala, mustard oil and very little salt. Be easy on salt as you have already added salt in first marinade.
- Dip the marinated pieces in this tandoori masala. Again rub this well in the slits. Allow to rest for at least 30 mins. I usually prefer to keep it longer for around 2 hours or even overnight.
- Pre-heat oven to 400 F. Line a baking tray with aluminium foil.
- Place the leg pieces on this tray and bake for around 20 mins on one side.
- Remove turn and cook on other side for 15 mins. The time for cooking on either side may vary depending on your oven and also the chicken. So keep a check accordingly.
- You will realize that it has cooked when you see that the masala is cooked.
- I prefer cooking in the oven prior and then just warming it up on a cast iron pan just before serving. This helps give it the burnt tandoor feel.
- Garnish with chat masala(optional), onion rings and chopped coriander leaves. Serve with lemon wedges.